Goi ga, regarded as the coleslaw of South Vietnam, is a refreshingly sweet and tangy salad. The chopping and slicing steps to make it may seem laborious, but they’re necessary to let all the ingredients be more evenly coated by the dressing. Note that each part of the salad is dressed separately before the final tossing. There are a number of ways this salad can be expanded, such as by adding boiled shrimp and pork, more cucumber slices, shallots, or other cabbages (except red cabbage). Just make sure you have the dressing perfected—a balance of tangy, sweet, and salty flavors—as it is the clincher to creating the invigorating taste of goi ga. The fish sauce should not be overwhelming. Serve this salad at room temperature.
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